Creamy tuna mushroom pasta
This was one of the first dishes I learnt to make after leaving home. It started out as a tuna pasta grub but over the years it has evolved into a delicious seafood pasta dish.
Equipment
- 1 Large pan
- 1 Pot
- 1 Spatula
- 1 Cutting board
Ingredients
- 2 Cups Pasta shells or macaroni
- 200 g Canned tuna in saltwater (2 x 100g Cans)
- 200 g White button mushrooms (About 2 cups when chopped)
- 200 g Brown mushroms (About 2 cups when chopped)
- 1 Medium onion
- 1 Cup Cream (If you don't have cream, full cream milk will work too)
- 1 tbsp Cream of mushroom soup powder (Or flower)
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Ground black pepper (3 Twists of the pepper grinder)
- ⅓ Cup Grated parmesan
Instructions
Prepare the sauce thickener
- In a small bowl or cup add ¼ cup (30 ml) cold water to the cream of mushroom soup powder and stir to create a paste.
Prepare the mushroom and tuna base
- Chop the onion into small but not too fine pieces
- Chop the mushrooms into halves or quarters, depending on their size
- Sauté the onions and mushrooms in a pan on medium heat in some olive oil until soft and you can smell the aroma.
- Add a bit of salt and ground black pepper for taste as you work
- Add the 2 cans of tuna to the pan (yes the water too) and stir until mixed with in
- Add the full cream milk to the pan and keep stirring
- Add the cream of mushroom soup paste to the pan and keep stirring until the mixture thickens
- When you have a thick creamy mixture take the pan off the heat while you cook the pasta
Cook the pasta
- Bring 1 litre of water to boil in a pot
- Add 2 tsp of salt to the water
- Add the pasta shells and cook for 10 mins until al dente
- Drain the water from the pot
Combine and serve
- Add the pasta to the mushroom and tuna base in the pan
- Mix carefully with large spoon until all the pasta is covered by the sauce
- Sprinkle over some grated Parmesan cheese. Serve and enjoy!